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Moqueca served with red wine, fish, and coconut milk
Deep and complex Moqueca stew infused with fruity red wine.

Moqueca with Red Wine

Author: Flavelo
Recipes Main Courses
Moqueca is traditionally made with white wine or vinegar (and lime), but this red wine version is a bold experiment. The tannins and acidity of red wine deepen the dish's flavour, and the fish proteins take on a purplish hue. It's like a meeting between a French Coq au Vin and a Brazilian fish stew. Use a light, fruity wine so as not to overpower the dish.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large, wide saucepan
  • Chopping board

Allergen Information

⚠️ Fish
⚠️ Sulphur dioxide

Instructions

1 ✓

Marinate the sliced fish with salt, crushed garlic, and lime juice for 15 minutes.

Tip: The acid (lime) begins loosening the protein structure, making the fish tastier. Don't leave it too long, or it 'cooks' (ceviche effect).
2 ✓

Slice the vegetables into rings. Layer the onion, pepper, and tomato at the bottom of the pan in the oil.

Tip: The vegetable bed protects the fish from direct heat and creates steam for cooking.
3 ✓

Place the fish on the vegetable bed (along with the marinade), then pour over the wine and coconut milk. Bring to the boil.

Tip: During boiling, the alcohol evaporates, leaving only the fruity aromas of the wine.
4 ✓

Simmer covered on low heat for 15-20 minutes.

Tip: Do not stir, just shake the pan so the fish pieces stay whole.
5 ✓

Sprinkle with coriander, serve with rice.

Tip: The volatile oils of coriander freshen up the heavy, winy-coconutty base.

Recipe FAQ

When should I add the fish?
Only at the very end! Fish proteins toughen (denature) very quickly. If you cook it too long, it falls apart and dries out.
What wine should I choose?
A light, fruity red wine (e.g. Pinot Noir) which doesn't overpower the delicate fish taste with tannins.

Ingredients

  • 500 g White sea fish fillet (e.g. cod)
  • 150 ml Dry red wine
  • 400 ml Coconut milk (tinned, thick)
  • 2 unit Tomatoes
  • 1 unit Onion
  • 1 unit Bell pepper
  • 4 clove Garlic
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 unit Lime juice
  • 1 bunch Fresh coriander